Green Soup with Cayenne and Lemon

Move over green smoothie, green soup is in town! This soup couldn’t pack more of a punch if it tried. It has handfuls and handfuls of leafy greens, just what the nutritionist ordered as we head into the flu season. Green leafy vegetables are jam packed with vitamin C, folate, iron, calcium and fibre. A touch of Arborio rice gives this soup a beautiful creamy texture and with hints of lemon and cayenne – it’s zingy and zesty and will warm you from your head to your toes. Don’t get put off by the colour, this soup is truly delicious.

This recipe is an inspiration I discovered from Cookie & Kate -


1 tbsp. of olive oil

1 brown onion

2 cups of filtered water

2 stalks of kale (preferably organic)

5-6 handfuls of spinach (approx. 150g) (preferably organic)

1/4 cup of Arborio rice

pinch of salt

1 cup (250mL) of vegetable broth or stock

¼ tsp. of cayenne pepper

1 tbsp. of lemon juice

Serve with brown rice or quinoa and chickpeas



First prepare the greens: remove stalks from kale & discard. Coarsely chop or tear the kale leaves and roughly chop spinach leaves (you can use your hands to tear them)


Caramelise the onion by heating olive oil in a frying pan over a medium-high heat. Stir frequently until the onion begins to brown (about 5 minutes). Reduce heat; add 2 tbsp.’s of water and cover. Cook onions until they have a beautiful caramel colour (this will take approx. 20 mins). Stir frequently.


While the onion is cooking, combine 2 cups of filtered water in a saucepan and add rice. Bring to the boil, and then reduce to a simmer. Cover, and simmer for 15 mins. When rice is cooked, stir in kale and spinach, vegetable stock, onions, and cayenne. Cover and cook for a further 5-10 minutes.


Puree the soup in the pot, until smooth. Stir in 1 tbsp. of lemon juice. Taste and add more lemon juice, cayenne pepper and salt to taste. Garnish soup with a drizzle of olive oil, and serve with brown rice, quinoa and/or chickpeas.




Serves 2